Impact of germination and polishing process on the technological and nutritional quality of rice cultivated in the brazilian cerrado.

Impact of germination and polishing process on the technological and nutritional quality of rice cultivated in the brazilian cerrado.

In this work, the effect of germination and polishing on the nutritional and technological profile of four different rice cultivars from Brazilian Cerrado were evaluated. The cultivars were germinated, processed and evaluated for the water uptake, germination index, falling number, rapid viscosity analysis and ferulic acid content. The results showed that the germination time for 24 h neither increase the levels of ferulic acid nor caused structural changes in the polysaccharide matrix of these cultivars, except for Moti cultivar. Longer germination times can improve these technological and nutritional aspects.

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Bibliographic Details
Main Authors: OLIVEIRA, M. E. A. S., BASSINELLO, P. Z., COLOMBARI FILHO, J. M., CARVALHO, C. W. P. de, TAKEITI, C. Y.
Other Authors: MARIA EUGENIA ARAUJO SILVA OLIVEIRA, UNIRIO; PRISCILA ZACZUK BASSINELLO, CNPAF; JOSE MANOEL COLOMBARI FILHO, CNPAF; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; CRISTINA YOSHIE TAKEITI, CTAA.
Format: Anais e Proceedings de eventos biblioteca
Language:Ingles
English
Published: 2020-11-18
Subjects:Acido ferúlico, Arroz, Oryza Sativa, Cerrado, Germinação, Qualidade, Ácido, Tecnologia de Alimento, Food technology, Rice, Germination, Seed quality, Ferulic acid,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126741
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126741

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